| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Moroccan |
Carrots, Chicken, Healthwise, Main dishes, Not sent |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken legs, skin removed |
| 1/2 |
c |
Chopped fresh parsley |
| 4 |
|
Cloves garlic, minced |
| 1/4 |
ts |
Saffron threads, crumbled |
| 4 |
|
Carrots, peeled/in 2" pieces |
| 4 |
|
Stalks celery, in 2" pieces |
| 2 |
|
Cinnamon sticks |
| 13 3/4 |
oz |
Can chicken broth |
| 1 |
tb |
Lemon juice |
| 1/2 |
ts |
Ground cardamom |
| 1/8 |
ts |
Pepper |
| 14 1/2 |
oz |
Can chopped tomatoes, drained |
INSTRUCTIONS
In large saucepot, combine all ingredients except for tomatoes. Bring to a
boil, stirring, over Medium-High heat. Reduce heat to Low; cover and simmer
for 20 minutes, stirring and making sure chicken is covered with liquid.
Add tomatoes; cook, covered, 15-20 minutes or until chicken is cooked
through and vegetables are tender. Garnish with lemon slices. Per serving:
232 calories, 6 g. fat CFF 23%, 105 mg. cholesterol MC formatting by
bobbi744@sojourn.com
NOTES : Easy to whip together after work or to serve for company. Not too
spicy for the kids and a great taste change. We loved this dish. Low-Fat
too.
Recipe by: First magazine Posted to Kitmailbox Digest by Roberta Banghart
<bobbi744@sojourn.com> on Mar 20, 1997
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